Original Recipe HERE
I'm using baby #4 (henceforth referred to as *A*) as an excuse to gorge myself on cookies. I love lactation cookies because they (1) help my supply a bit, (2) make large batches, (3) are filling, (4) are easy to grab as a snack - or breakfast if I'm desperate, and (5) they are healthy enough that I don't feel bad engaging in said gorging.
I don't like to throw a bunch of chocolate chips in, like most recipes suggest, because I do gorge myself on them (have I mentioned that already?). I read somewhere that you're supposed to have two small cookies for each feeding. But I don't feel like a cookie is truly a cookie unless it has either frosting or chocolate elements. The cocoa powder in these satisfies that need and, as far as my tiny bit of research says, is better for you than Nestle morsels. Don't tell me if I'm wrong about that.
The first batch was good, but practice makes perfect and the second batch was better. I made a few changes that time, but I'm posting the original amounts below. The updates were: substituting 1/2 cup coconut oil for half of the butter, reducing both sugars to 1/3 cup, and replacing 1 cup of white flour with 1 cup of wheat. I also tossed in about 1/3 cup mini-morsels that time...
The cookies come out of the oven very soft, cool and firm up quickly, and then are at their best after they've sat overnight. They re-moisten themselves somewhat, as many cookies with large amounts of oats tend to do. Using my mini-dough scoop (approximately one tablespoon size), I got four baking sheets worth of cookies, which was over 50 cookies.
I'm using baby #4 (henceforth referred to as *A*) as an excuse to gorge myself on cookies. I love lactation cookies because they (1) help my supply a bit, (2) make large batches, (3) are filling, (4) are easy to grab as a snack - or breakfast if I'm desperate, and (5) they are healthy enough that I don't feel bad engaging in said gorging.
I don't like to throw a bunch of chocolate chips in, like most recipes suggest, because I do gorge myself on them (have I mentioned that already?). I read somewhere that you're supposed to have two small cookies for each feeding. But I don't feel like a cookie is truly a cookie unless it has either frosting or chocolate elements. The cocoa powder in these satisfies that need and, as far as my tiny bit of research says, is better for you than Nestle morsels. Don't tell me if I'm wrong about that.
The first batch was good, but practice makes perfect and the second batch was better. I made a few changes that time, but I'm posting the original amounts below. The updates were: substituting 1/2 cup coconut oil for half of the butter, reducing both sugars to 1/3 cup, and replacing 1 cup of white flour with 1 cup of wheat. I also tossed in about 1/3 cup mini-morsels that time...
The cookies come out of the oven very soft, cool and firm up quickly, and then are at their best after they've sat overnight. They re-moisten themselves somewhat, as many cookies with large amounts of oats tend to do. Using my mini-dough scoop (approximately one tablespoon size), I got four baking sheets worth of cookies, which was over 50 cookies.
Ingredients
1/2 cup flaxseed
meal
1/2 cup water
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
4 Tablespoons molasses
1/3 cup cocoa
2 cups flour
1 tsp baking soda
1 tsp salt
3 cups oats
1 cup chocolate chips, raisins, etc. [I did not use]
4 Tablespoons brewers yeast
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
4 Tablespoons molasses
1/3 cup cocoa
2 cups flour
1 tsp baking soda
1 tsp salt
3 cups oats
1 cup chocolate chips, raisins, etc. [I did not use]
4 Tablespoons brewers yeast
Directions
1) Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2) Mix water and flaxseed meal until thoroughly wet. Set aside.
3) In a large bowl, butter and sugars until fluffy.
4) Add eggs, vanilla, and molasses to butter. Mix well.
5) Add flaxseed meal. Mix well.
6) In a separate bowl, sift together flour, cocoa, baking soda, salt, and yeast.
7) Add dry ingredients to wet. Mix well.
8) Add oats. Mix well.
9) Fold in chocolate chips.
10) Drop spoonfuls of dough (1 to 2 tablespoons each) onto baking sheets. If desired, flatten slightly. Cookies will spread a bit.
11) Bake about 12 minutes. Remove cookies from baking sheets immediately; cool on racks.
Kid Participation:
* Add wet ingredients
* Add dry ingredients
* Scoop dough
* Ask if eating the cookies will help them make milk
1) Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2) Mix water and flaxseed meal until thoroughly wet. Set aside.
3) In a large bowl, butter and sugars until fluffy.
4) Add eggs, vanilla, and molasses to butter. Mix well.
5) Add flaxseed meal. Mix well.
6) In a separate bowl, sift together flour, cocoa, baking soda, salt, and yeast.
7) Add dry ingredients to wet. Mix well.
8) Add oats. Mix well.
9) Fold in chocolate chips.
10) Drop spoonfuls of dough (1 to 2 tablespoons each) onto baking sheets. If desired, flatten slightly. Cookies will spread a bit.
11) Bake about 12 minutes. Remove cookies from baking sheets immediately; cool on racks.
Kid Participation:
* Add wet ingredients
* Add dry ingredients
* Scoop dough
* Ask if eating the cookies will help them make milk
